+
0 (0)

Breakfasts

Honey-Chia Granola

Honey-Chia Granola
Maria Zizka

You don’t need a huge number of ingredients to cook well. Think of the iconic food duos — peanut butter and jelly, grilled cheese and tomato soup, coffee and doughnuts — and how perfect they are together. Adding other flavors ... Read more

Total time: 55 minutes | Makes about 6 cups
  • 4 cups rolled oats
  • ¼ cup plus 2 tablespoons chia seeds
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) butter
  • 1/2 cup honey

Step 1Heat the oven to 300 degrees. Line a rimmed baking sheet with parchment paper.

Step 2In a large bowl, stir together the oats, chia seeds and salt.

Step 3Melt the butter using a microwave or in a small pot on the stovetop. Stir in the honey, mixing until blended, then pour the honey-butter into the bowl of oats. Mix well.

Step 4Transfer the mixture to the prepared baking sheet, spreading evenly and pressing down with the back of a spoon to encourage the granola to form clusters. Bake for 15 minutes, stir the granola and press it down once again, then continue to bake until golden brown, about 20 minutes. Cool on the baking sheet. Store the granola in an airtight container at room temperature for up to one month.

Note: Recipe by Maria Zizka.

HAVE YOU TRIED


Southern pimiento cheese appetizer
Southern pimiento cheese appetizer

Halibut with leeks, tomatoes and olives
Halibut with leeks, tomatoes and olives

Roasted green beans with blue cheese
Roasted green beans with blue cheese

Coconut layer cake
Coconut layer cake

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Breakfasts

Purple Pig's pig ears
High protein muffin
Gravlax with dill mustard sauce
Sour Cherry and Vanilla Cream Scones